Friday Food Fact: Dang!...some food is HARD to make

I've been lucky enough to have a group of Austin chefs include me in an event they call "Meaty Monday Madness!" On the first Monday of the month, one chef picks a type of meat--anything from brisket to hearts--and everyone makes a dish with that main ingredient. Some of the creations are amazing. This month, rabbit. I decided to go all-out by making Braised Rabbit Ravioli with a Creamy Reduction Sauce. Oh yeah, the pasta was home made, too. Between weights, dry-land training and swim practice, IT TOOK ME TWO DAYS!
Fact: Making rabbit raviolis all from scratch is hard work.

Fact: When making a reduction sauce do not season it as the salty flavor will only magnify as it reduces. I learned this the hard way...a mistake you only make once.

Fact: Before placing raviolis on wax paper or on any surface they will sit on for extended periods of time make sure to flour both sides so they won't stick. I had a big problem as I didn't do this and they stuck like a leach. The remedy is to put them in the freezer and as they freeze you will be able to peel them apart much easier.

Fact: Making homemade raviolis definitely impresses the ladies. Holla!

Fact: They were delicious! Chef David Bull who has battled on the show "Iron Chef America" even loved them:)